Just a little springtime inspiration. This elk steak with herb butter is a simple way to utilize some fresh herbs from the garden this spring and incorporate them into an amazing fresh wild game meal that will have everyone asking for another serving. Be sure to get your grill nice and hot before grilling the steaks. This helps to quickly sear the meat and hold in all of the juices keeping each steak moist when you’re ready to slice and serve.
Serve these elk steaks with herb butter and a side of grilled vegetables.
- 2 pound elk roast, cut into 2 inch thick steak medallions (about 8-10)
- 2 tablespoons olive oil
Combine all seasonings together in a bowl.
- 2 teaspoons kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons sweet paprika
- 2 teaspoon brown sugar
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon oregano
Fresh Herb Butter
Combine all ingredients together in a bowl. Place the blended herb butter onto a piece of wax paper and roll into a cylinder-like shape. Tighten up the ends and set in the refrigerator until cold. When you are ready to serve, simply remove from wax paper and slice.
- 8 tablespoons unsalted butter, softened
- 1 teaspoon lime juice
- 1 tablespoon chives, finely chopped
- 1 tablespoon oregano, finely chopped
- 1 tablespoon parsley, finely chopped
- 1 teaspoon thyme
Tenderize each steak medallion on both sides with a meat mallet and then rub olive oil over steaks to moisten. Season each steak on both sides with the seasoning blend and let marinate for an hour or overnight. Heat an outdoor grill on high heat. When nice and hot, place elk steaks on grill 4-5 minutes per side or until internal temperature is about 125 degrees (medium-rare). Remove from heat and set aside to rest for ten minutes. Using a sharp knife, slice each steak into thin strips on a diagonal cut and finish with a slice of herb butter.
Serve with a side of grilled vegetables or a fresh green salad. ~Enjoy.